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STEP BY STEP
How Rhum Agricole Is Made
What makes our products unique is the fact that we make our rum from the best quality sugarcane, grown and harvested on our farm. Freshly harvested, unburnt sugarcane is delivered to our distillery, crushed and fermented. The utmost care is taken to capture only the very best parts of the distillation to make our rum!
For an Agricole rum, the use of single varietal, mature, clean, fresh, unburnt sugarcane grown in fertile soil is essential.
You cannot distil a good rum from a bad ferment. The quality of fermentation is key. Usually between 27 – 33ºC and at a starting pH of between 5.0 and 5.5 for approximately a week.
Once the ferment is ready, we transfer it to an 800L stainless steel strip still for the initial distillation. The distillate is then transferred to our 200L copper and stainless steel hybrid pot/column still for the second distillation. Here we do our cuts, separating heads, hearts and tails, and fine-tune our product organoleptically by tasting, touching and smelling the distillate constantly as we go.
Ageing is a matter of chemistry that makes the spirit evolve; flavours it, softens it, colours it, until it is almost totally transformed. The type of oak used, its various treatments and its age are all criteria that interact with the spirit over time. The distillate produced at Sugar Baron is either aged in glass demijohns for our Single Estate white rum, or transferred to 200 and 300L French and American oak barrels for our barrel-aged rum selections.
Blending is the final process available to the distiller to alter a rum’s character. Our rums are blends of light and dark rums of different ages using both pot and column distillation techniques. We carefully blend our rums to reflect an elegant style and profile, with well-integrated oak, and complex yet harmonious flavours. The end result is a warm and sublimely smooth finish.